Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

1. In a heavy saucepan, bring the wine and sugar to a boil
over medium-high heat. Boil, stirring to dissolve the sugar, until the liquid
is perfectly clear and syrupy, 2 to 3 minutes. Stir in the green peppercorns
and remove from the heat. Let cool to room temperature.

2. Combine the pineapple and syrup in a large bowl, stirring
gently to coat the fruit. Refrigerate for several hours or overnight to let the
flavours marry and mellow. Just before serving, stir in the mint. Spoon the
pineapple with some of its marinade into fruit bowls or wide glass goblets.

Makes 10 to 12 servings.

This is an absolutely delicious entrée, a wonderful combination of flavours, Anne,

Beat butter, lemon rind, orange rind and sugar in small
bowl with electric mixer until light and fluffy. Add eggs one at a time,
beating after each addition; stir in sifted flours. Spread half the mixture
over the base of a greased lamington pan (base measures 19cm X 29cm). top with
combined pineapple and pie apple. Spread remaining cake mixture over pineapple
mixture. Bake in moderate oven about 45 minutes (or place mixture into
microwave proof ring pan, microwave on HIGH for about 8 minutes). Dust with
sifted icing sugar just before serving.

Beginning
at crown, cut pineapple in half lengthways. Scoop out fruit. In bottom of each
half, place layer of cottage cheese. Remove core from pineapple and cut fruit
into chunks. Place layer over the cottage cheese. Arrange a layer each of pears
and mangoes over the pineapple. Top with a sprinkling of ginger and nuts, and
serve with a sweet French dressing. Serves 4.

Sunday, 15 February 2015

Sydney Harbour Bridge
Souvenir Cookery Book 1932

Mr John Morgan (Pastrycook)

Pineapple Sandwich (Sponge)

Use an ordinary sponge mixing, baked in sandwich tins, and fill with the following mixture: Grate sufficient pineapple to fill a cup, take the same quantity icing sugar and cream. Beat the cream to a strong whip, and work in the pineapple and sugar a little at a time. When all are blended spread between the sandwiches. Ice with boiled icing, and decorate with pieces of pine and angelica cut to resemble leaves.

I feel quite sure that the author, Mr John Morgan, would not approve of my decorations for Jane's birthday cake !!!! As he said:

“Practice makes perfection, and in nothing is this more true
than in cake decorating.”

And this is one of his own prize winning creations (of which he was obviously VERY proud):

“It may be mentioned that the cake that won the championship
of Australasia was electrically illuminated, there being 11 six-candle-power
electric bulbs concealed in the threadwork upon the cake, and the brilliancy
therefrom when all the lights were switched on gave forth a glorious sparkling
lustre, surpassing even the glittering golden treasures that were found in the
tomb of King Tutankhamen” Mr John Morgan.

Before serving place salad in a lettuce lined bowl
and serve with Cheese. Makes 6 servings.

I made the Polynesian salad from 101 Ways to Eat it with
Coon Cheese.

What can I say?

It
was a 1970s curried rice salad with some rather delicious Australian tiger
prawns. And pineapple. And cherry tomatoes instead of red
capsicum. Unfortunately the cheese, in
my view, was not necessary, it added nothing except a boost to Kraft
sales. The salad was better without
it. As a matter of interest I used a
whole green capsicum and a quantity, maybe two handsful, of tomatoes which was
more than the recipe called for and it was an improvement I think, Ann.

And here's another couple of Polynesian style pineapple and prawn dishes in a photo found on Google Images by our friend, Alex.

Saturday, 7 February 2015

This pineapple curry was delicious. I made a red curry paste using the recipe in
Family Circle Step-by-Step Thai Cooking Murdoch Books 1996. Then I followed the recipe from the Golden Circle website, home grown tomatoes of course. I always use the freeze dried coconut milk
powder, it gives a good result. And lots
of fresh basil added at the end, Ann.

1
Place the coriander and cumin seeds in a dry frying pan and heat for 2-3
minutes, shaking the pan constantly.

2
Place the roasted spices and peppercorns in a mortar and pestle or clean coffee
grinder and work them until they are finely ground. Wrap the shrimp paste in a
small amount of foil and cook under a hot grill for 3 minutes, turning the
package twice.

3
Process the ground spices, roasted shrimp paste, nutmeg and chillies in a food
processor for 5 seconds. Add the remaining ingredients and process for 20
seconds at a time, scraping down the sides of the bowl with a spatula each time,
until the mixture forms a smooth paste.

Monday, 2 February 2015

Method: Make slices of ham into rolls, secure with tooth
picks. Arrange crisp lettuce leaves on a large platter. Place the pineapple
slices on half the platter and the ham rolls, orange quarters, curled celery
and radish roses intermittently on the other half of the platter. Serve with
mayonnaise or horseradish sauce.

Method: In each bowl arrange a small bed of shredded lettuce
on a round lettuce leaf. Arrange a slice of tomato and cucumber on each leaf.
Place a tablespoon of celery and apple on one side and a tablespoon of carrot
on the other. Lay banana and pineapple on top of lettuce bed, arrange egg in
quarters or rings. Trim with celery curls. Sprinkle with shredded cheese. Mask
with mayonnaise.